Oh, the comfort of a cheesy casserole! This Cheesy Ground Beef and Rice Casserole is like a warm hug on a chilly evening—simple, hearty, and oh-so-satisfying. It’s the kind of dish that brings everyone to the table, reminiscent of those cozy nights when the world outside fades away, and all that matters is the delicious aroma wafting from the oven.
Steps
- Preheat the oven to 350°F (175°C). Brown the ground beef in a large pot over medium-high heat, seasoning with salt, pepper, and Italian spices as it cooks. Once browned, drain any excess grease, transfer the beef to a plate, and cover it with foil.
- In the same pot, melt 2 tablespoons of butter and add the diced onions. Cook until the onions soften, about 5 minutes, then add the minced garlic and cook for 1 more minute.
- Pour in the beef broth and add the remaining butter and rice, stirring to mix. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot tightly.
- Allow the rice to simmer for 10 minutes, then add the sliced mushrooms without stirring. Cover again and let it cook for an additional 5-10 minutes, following the rice package instructions for cooking time.
- Turn off the heat and let the pot sit covered for 10 minutes to allow any rice at the bottom to release.
- Return the cooked ground beef to the pot, along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Gently stir everything together until well combined.
- Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheese on top, cover the dish, and bake for 20 minutes. Serve warm.
Ingredients
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons butter, divided
- ¾ cup diced onions
- 1 tablespoon minced garlic
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
- 10.5 oz. cream of mushroom soup
- ½ cup milk, any type
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Nutritional Values
Calories: 3840kcal | Carbohydrates: 184g | Protein: 264g | Fat: 224g | Saturated Fat: 136g | Trans Fat: 8g | Cholesterol: 928mg | Sodium: 8680mg | Potassium: 5200mg | Fiber: 8g | Sugar: 24g | Vitamin A: 5712IU | Vitamin C: 24mg | Calcium: 2832mg | Iron: 24mg
FAQ
- Can I prepare this casserole in advance?
- Yes, you can assemble the casserole and store it in the refrigerator for up to 2 days before baking. Just let it sit out for about 30 minutes before you bake it. Alternatively, you can freeze the unbaked casserole and defrost it in the fridge overnight before baking.
- What kind of rice should I use for this recipe?
- It’s recommended to use regular long grain rice instead of instant rice. Long grain rice provides a creamier consistency and better flavor, while short grain rice tends to be stickier.
- Can I substitute the mushrooms in the recipe?
- Absolutely, if you prefer not to use mushrooms, you can substitute them with frozen peas, carrots, or corn.
- How should I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months. Frozen leftovers can be reheated in the microwave or baked in the oven after defrosting.
- Is there an alternative to using canned cream of mushroom soup?
- Yes, if you prefer to avoid canned soups, you can make this recipe using homemade cream of chicken soup as a substitute.
Tips
- Use the Right Type of Rice: Opt for regular long grain rice instead of instant rice for a creamier texture and better nutritional value. Short grain rice tends to be stickier and may not yield the desired consistency.
- Make Ahead for Convenience: You can prepare this casserole in advance and keep it in the fridge for up to two days before baking. Remember to let it sit at room temperature for 30 minutes before baking to ensure even cooking.
- Substitute Vegetables if Desired: If you’re not a fan of mushrooms, feel free to substitute them with frozen peas, carrots, or corn for added variety and color.
- Freezing and Reheating Tips: Leftovers freeze well, making this casserole a great option for meal prep. To reheat, thaw in the fridge overnight and bake in a 350°F oven until heated through. This makes for a quick and satisfying lunch option.
Equipment
- Large Pot – A large, heavy-duty pot for browning beef and cooking rice.
- Casserole Dish (9 x 13 inch) – An oven-safe dish for baking the casserole.
- Silicone Spatula – For stirring the casserole ingredients together.
- Garlic Press – For mincing garlic efficiently (if not already minced).
- Oven Thermometer – To ensure the oven is at the correct temperature for baking.
